We’ve come full circle! Erin returns to the Blacksmith kitchen after running the food program for a few years. She and Patrick will showcase dishes made with Wagyu—the Japanese cattle breed known for its intense marbling and rich flavors—at Blacksmith by Night, the popular chef-inspired popup series.
We’re celebrating a visit from Tokyo-based Hisato Hamada, executive producer and designer of WAGYUMAFIA. He represents 20 of the best wagyu farmers in Japan and exports to 10 major cities around the world. WAGYUMAFIA owns five restaurants in Tokyo and will be opening concepts in Hong Kong, Manila and New York. We’re introducing him to the finest Texas Wagyu before we take him on a barbecue tour around Texas. Join us to welcome him, and eat some damn good beef while you’re at it.
Even better, Blacksmith by Night is BYOB. Blacksmith doesn’t charge a corkage fee, so we’ve got you covered. Erin, a trained sommelier, has a few suggestions on wines that pair well with Wagyu. All selections below are available for purchase at Camerata (1830 Westheimer), so swing by on your way to Blacksmith
Cleto Chiarli Lambrusco Vecchia Modena
Partida Creus Ancestrale GT: Red PetNat made from Garrut, Catalunyan synonym for Monastrell/Mourvedre without sulphur or filtration
Occhipinti SP68: Skin-Contact Zibbibo from badass female winemaker!
Umathum Rosa: Super ripe style of rose of Zweigelt/Blaufrankisch/St Laurent from a biodynamic producer in the southern region of the Burgenland
Minimus RedWhitePink: Willamette Valley based winery. Very experimental producer, blend of 7 different grapes, each vinified separately and then blended together. Has a lot of weight on the palate, and the touch of volatile acidity I feel would work with the smoked meat.
Bottes Rouge Neo: Umami bomb. A Jura Pinot Noir. Very light and floral and pretty.
Bichi: Unknown grape variety. Grippy but still very red-fruited.
Gramercy Lower East Syrah: Very full bodied and jammier selection.
Beer & Cider:
Mikkeller Ich Bin Raspberry Berliner Weisse: Raspberry wheat beer that is tart and delicious!
Txopinondo: French Basque Cider!